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• Pan bottom diameters should match the diameter of the
cooking zone. If the pan is too small, some heat is wasted;
furthermore, using a too small pan can damage the cooking
zone.
• Whenever possible given the cooking process, use a lid.
• The pan should be appropriately sized given the quantity of
food prepared. Preparing a small quantity of food in a large
pan will cause a waste of energy.
• Dishes that take a long time to cook should be prepared in a
pressure cooker.
• Various vegetables, potatoes, etc., can be cooked in a small
quantity of water; however, the lid should be closed tightly.
When the water is brought to boil, reduce the power level to a
setting that maintains a temperature just above boiling point.
Energy saving
• Operate the cooking zones using the knobs, built into the
control panels.
• When at least one cooking zone is turned on, the yellow LED
is lit up.
• Power levels are indicated with the numbers from 1 to 6 on the
control knobs. The respective levels are selected stepwise.
The step knobs can be rotated in both directions.
• The cooking zone may be turned off three to fi ve minutes
before the end of cooking in order to make use of the residual
heat and save some energy (the following table lists some
examples for using individual power levels).
S
0
Cooking zone turned off
1
Maintaining the temperature and reheating of smaller
quantities of food
2
Reheating
3
Reheating or longer cooking of larger quantities
4
Consecutive cooking / frying (e.g. omelets etc.)
5
Deep frying
6
Quick heating
7
Operating the cooking zones
